Autumn Fritto Misto

Sep 16, 2010

This starter relies on seasonal produce to shape its personality. This means apples, mushrooms, and zucchini, fried in a batter made extra-light and crisp by adding sparkling wine and whipped egg white. The fritto misto is best eaten hot from the pan, perhaps served in a paper cone.

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Yields:
6

Total Time:
0:45

Ingredients

1 head cauliflower

vegetable oil

1 1/2 c. all-purpose flour

salt

3/4 c. cold club soda

1/2 c. cold sparkling white wine

1 large egg white

1 medium zucchini

1/2 lb. cremini mushrooms

1 red apple

Directions

Set a steamer basket over 1/2-inch of water in a medium saucepan. Cover and bring the water to a boil. Add the cauliflower, cover, and steam over moderately high heat until crisp-tender, about 1 minute. Transfer the cauliflower to a plate and pat dry.

In a large saucepan, heat 2 inches of vegetable oil to 400 degrees F. Line a large rimmed baking sheet with paper towels. In a large bowl, whisk the flour with 1 teaspoon of salt. Add the club soda and sparkling wine and whisk until the batter is smooth. In a medium stainless steel bowl, beat the egg white until firm peaks form. Fold the egg white into the batter.

Working in batches, dip the zucchini, mushrooms, and apple in the batter, letting any excess batter drip back into the bowl; add to the hot oil and fry, turning once, until golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fritto misto to the paper towels and season with salt. Serve right away.

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